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Salt

I mostly use himalayan rock salt. I think it is the most saltiest one, but has the lowest negative effects on the body also. I sometimes use sea salt flakes from different countries to season the dish at the table. I also like the smoked or black sea salt. Sufferers from tree pollen might have to check what smoking wood has been used.

To reduce the intake of salt, you can season at the end of cooking or at the table. Like this, less salt is used. I feel more edema and water retention on industrial salt, thats why I try to avoid it. Salt has an effect on the heart. Because of a small heart defect, I tend for water retention quickly. Since I dont like to feel that, I avoid everything leading to it — very simple.